PORK AND GREEN CHILE STEW
As an easily adaptable stew, this dish is ready in 4 hours if cooked on high in a slow cooker or in 8 hours if cooked low and slow. -Paul Sedillo, Plainfield, Illinois
Provided by Taste of Home
Categories Dinner
Time 7h40m
Yield 8 servings (2 quarts).
Number Of Ingredients 15
Steps:
- In a large skillet, brown pork and onion in oil in batches. Sprinkle with salt and pepper. Transfer to a 5-qt. slow cooker., Stir in the potatoes, water, hominy, chiles, tapioca, garlic, oregano and cumin. Cover and cook on low until meat is tender, 7-9 hours, stirring in cilantro during the last 30 minutes of cooking. If desired, serve with sour cream and additional cilantro.
Nutrition Facts : Calories 322 calories, Fat 15g fat (4g saturated fat), Cholesterol 67mg cholesterol, Sodium 723mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 3g fiber), Protein 21g protein. Diabetic Exchanges
CROCK POT GREEN CHILI STEW RECIPE
Crock Pot Green Chili Stew Recipe has so much flavor and the salsa verde really takes the stew to the next level. Give this green chile stew recipe a try.
Provided by Eating on a Dime
Categories Main Course stew
Time 6h15m
Number Of Ingredients 10
Steps:
- In a large bag coat the pork chops with the flour.
- Place at the bottom of the crock pot.
- Season with salt, pepper, minced garlic.
- Place the onion and potatoes on top.
- Pour the salsa verde over the potatoes and pork.
- Pour chicken broth on top.
- Cover and cook on low for 6-8 hours, until potatoes and pork is tender.
- Top with cilantro and serve with warm flour tortillas
Nutrition Facts : Calories 290 kcal, Carbohydrate 33 g, Protein 24 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 50 mg, Sodium 1438 mg, Fiber 4 g, Sugar 9 g, ServingSize 1 serving
SLOW COOKER PORK AND GREEN CHILE STEW
Chunks of lean pork, slow cooked in the crock pot with tomatoes, green chiles and jalapeño for a delicious weeknight meal with a little bit of heat!
Provided by Gina
Categories Dinner
Time 4h10m
Number Of Ingredients 12
Steps:
- Cut pork into 2-inch pieces. Season with salt and pepper.
- Heat a large non-stick skillet on high heat; when hot lightly spray the pan with oil and brown the pork over medium heat on all sides, about 3 - 4 minutes total.
- Sprinkle 1 tbsp of flour over pork and stir to cook 30 seconds, sprinkle remaining flour over pork and cook an additional 30 seconds.
- Add browned pork to the crock pot, along with the remaining ingredients.
- Cook on LOW for 6 to 8 hours or HIGH for 4 hours.
- When done, adjust salt and pepper to taste if needed.
Nutrition Facts : ServingSize 3 /4 cup, Calories 253 kcal, Carbohydrate 5.5 g, Protein 33 g, Fat 9 g, SaturatedFat 2.5 g, Cholesterol 70 mg, Sodium 836 mg, Fiber 0.5 g, Sugar 1.5 g
SLOW COOKER PORK GREEN CHILI
This pork chili is made with hatch green chile peppers. It's great by itself or as a topper to burritos, enchiladas, or eggs!
Provided by Christy Blaker
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 8h45m
Yield 12
Number Of Ingredients 24
Steps:
- Rub the inside of a slow cooker with about 1 tablespoon oil and turn on Low heat.
- Mix salt, black pepper, garlic powder, paprika, 1 teaspoon cumin, onion powder, chili powder, and cayenne pepper together in a bowl. Rub spice mixture all over pork. Top pork with cornstarch and pat in to coat completely.
- Heat remaining oil in a heavy skillet over medium-high heat. Sear pork in the hot oil on all sides until almost black, about 5 minutes. Transfer seared pork to the slow cooker.
- Reduce heat to medium and pour beef stock into the skillet. Whisk until boiling, scraping up browned bits, about 5 minutes. Boil gently for 3 to 4 minutes more. Strain stock into the slow cooker. Add salsa, Hatch chiles, diced tomatoes, and potatoes.
- Combine tomatillos, 1/2 the cilantro, jalapeno pepper, Anaheim pepper, serrano pepper, remaining cumin, and liquid smoke in a blender. Blend on high power and add to slow cooker.
- Cover and cook on Low for 8 hours.
- Remove pork from slow cooker and shred using 2 forks. Return meat to slow cooker. Season with additional salt and pepper.
- Serve chili in bowls with Mexican cheese, sour cream, and remaining cilantro.
Nutrition Facts : Calories 323.3 calories, Carbohydrate 19.1 g, Cholesterol 51.7 mg, Fat 21.1 g, Fiber 2.6 g, Protein 14.6 g, SaturatedFat 7.6 g, Sodium 1373.9 mg, Sugar 4.9 g
GREEN CHILE AND TOMATILLO PORK STEW
This is a very versatile dish; it can be cooked in advance, in the oven or in a slow cooker. If you use a slow cooker, brown pork on stovetop first then transfer to slow cooker with the onion-pepper puree and seasonings. Allow 8-10 hours cook time, until pork is tender and falling apart.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Yield Serves 6 to 8
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees Fahrenheit.
- Combine tomatillos, jalapenos, and 1/4 cup of chicken stock in a saucepan. Bring to a simmer over medium heat and cook until the tomatillo begins to break down and get soft. Remove from heat.
- Heat a large, oven-safe Dutch oven over medium-high heat and add grape seed oil. Add pork to hot pan and brown well on all sides. Remove pork from pan and pour off most of the oil and fat. Reserve some fat in pan.
- Add tomatillo, jalapeno, onion, and garlic to food processor and puree until smooth. Return pork pan to medium heat and add puree to the reserved fat in pan. Add cumin and salt, and heat through.
- Add the rest of chicken stock into pot with puree and stir to combine.
- Nestle pork back into the pot of puree and stock. The pork should be covered about 3/4 of the way. Add more stock if needed. Cover and put in preheated oven for about 3-4 hours, until pork is tender and falling apart. Turn the pork at least once halfway through the cook time. Using two forks, shred the pork a bit and mix it through the sauce to get the flavor incorporated into all the pork. Taste and add salt and pepper if needed.
- Serve pork stew right out of the pot and top with garnishes (cilantro, queso fresco, pepitas, and hot sauce). Serve heated corn tortillas on the side for dipping and scooping.
SLOW COOKER COUNTRY PORK STEW
This slow-cooker stew is one of those recipes that's pretty darn tough to mess up. As long as your pork and veggies have all day to cook 'til tender, you'll be alright.
Time 4h30m
Yield 6
Number Of Ingredients 13
Steps:
- Scrub the potatoes well then cut into cubes. Peel the carrots and slice into 1/2-inch rounds. Dice the onion and zucchini. Place the vegetables in the bottom of the crock pot. Cut the pork into 1-inch cubes and place on top of the vegetables. Combine the tomatoes, water, beef bouillon granules, salt, pepper, and paprika in a small bowl. Pour over the pork and vegetables (do not stir). Cover the crock pot and cook on low heat for 4-6 hours or until the pork and vegetables are tender. Increase the heat to high. Mix together the cornstarch and cold water until smooth. Stir into the stew and cook until the sauce has thickened, about 20-30 minutes. Serve hot.
Nutrition Facts :
SLOW COOKER GREEN CHILE STEW
Provided by admin
Time 8h30m
Yield 10
Number Of Ingredients 9
Steps:
- Set slow cooker on high setting.
- Add olive oil.
- Add pork, onion, and garlic.
- Add taco seasoning and cumin.
- Mix well.
- Allow mixture to cook for about one hour or until onions are translucent.
- Add diced green chiles along with the liquid, diced tomatoes, and chicken stock.
- Mix well.
- Set on low for seven hours.
- Serve as desired.
NEW MEXICAN PORK AND GREEN CHILI STEW
Steps:
- In a large heavy kettle cook the onions and 6 of the garlic cloves, minced, in the oil over moderate heat, stirring, until the onions are softened, add the pork, the chilies, the water, and the salt, and simmer the mixture, uncovered, adding more water if necessary to keep the pork barely covered, for 1 1/2 hours. Stir in the potatoes, peeled and cut into 1-inch pieces, making sure they are covered by the cooking liquid, and simmer the mixture, stirring occasionally, for 30 minutes, or until the pork and the potatoes are tender. Stir in the remaining 2 garlic cloves, minced, and salt to taste and simmer the stew for 5 minutes. The stew may be frozen or made 3 days in advance, cooled, uncovered, and kept covered and chilled.
SLOW COOKER SOUTHWEST PORK STEW
Made in the slow cooker, this hearty, Tex-Mex style pork stew is the perfect way to use up leftover pulled pork. It's savory, spicy comfort food at it's best!
Provided by Danelle
Time 6h10m
Number Of Ingredients 13
Steps:
- Lightly grease the bowl of a slow cooker. Add all the ingredients except the cornmeal, cilantro, salt and pepper.
- Cover and cook on low for 4-6 hours, or until hot and bubbly.
- About 30 minutes before serving, stir in the cornmeal. Stir in the cilantro and season with salt and pepper, to taste, just before serving.
SLOW COOKER VEGETABLE PORK STEW
Pork and vegetables slow-cooked together with herb pasta sauce for a delicious one-dish meal
Provided by ReadySetEat
Categories Main Dish, Soup/Stew/Chili
Time 8h15m
Yield 6
Number Of Ingredients 8
Steps:
- Spray inside of 4-quart slow cooker with cooking spray. Add carrots, potatoes, drained tomatoes, meat, pasta sauce and sugar to slow cooker.
- Cover; cook on LOW 8 hours or until pork is tender. Stir in green beans just before serving.
Nutrition Facts : @id https, Calories 342 calories
SLOW COOKER PORK STEW
Here's a pork stew recipe that takes little prep time and no watching. Simply put the ingredients in a crockpot and dinner's ready when you get home from work or shopping!
Provided by Chris Reynolds
Categories Pork
Time 7h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In 10-inch skillet, heat oil over high heat until hot. Add pork; sprinkle with salt and 1/8 teaspoon pepper. Cook 3 to 5 minutes, stirring frequently, until browned.
- In 3 1/2- to 4-quart slow cooker, mix pork and remaining ingredients except green beans.
- Cover; cook on Low heat setting 7 to 8 hours.
- About 20 minutes before serving, stir thawed green beans into stew. Increase heat setting to High. Cover; cook 15 to 20 minutes longer or until green beans are tender.
Nutrition Facts : Calories 409.5, Fat 25.5, SaturatedFat 8.3, Cholesterol 80.6, Sodium 233.6, Carbohydrate 23.1, Fiber 3.8, Sugar 5.1, Protein 21.8
HATCH GREEN CHILE PORK STEW
Chunks of pork, potato and green chile in a seasoned Mexican green sauce.
Provided by Evelyn
Categories Main Course
Time 4h20m
Number Of Ingredients 14
Steps:
- Season pork cubes with salt and pepper and brown in a large dutch oven with the olive oil over medium-high heat until brown in batches.
- Remove the pork cubes and allow them to drain on paper towels.
- Add chopped onions in the dutch oven and cook until soft and translucent about 5-6 minutes.
- Add green chiles, garlic, cumin, oregano and cook for 1minute.
- Add vinegar and stir to deglaze the pan, pour in the enchilada sauce and chicken broth, heat.
- Place pork cubes in a slow cooker, pour the sauce from the Dutch oven over the pork, add the potatoes and cook for 3-4 hours on high.
- Pork will be tender and the sauce will be thickened.
- Serve with heated tortillas on the side
Nutrition Facts : Carbohydrate 16 g, Protein 42 g, Fat 34 g, SaturatedFat 12 g, Cholesterol 146 mg, Sodium 599 mg, Fiber 4 g, Sugar 2 g, Calories 547 kcal, ServingSize 1 serving
BETTER HOMES AND GARDENS' GREEN CHILI STEW
This looks delicious--and easy, too, because it's made in a slow cooker. I'll report back after I've made it.
Provided by CorriePDX
Categories Stew
Time 7h25m
Yield 5-6 serving(s)
Number Of Ingredients 14
Steps:
- Trim fat from pork. Cut pork into 1/2-inch cubes. In a large skillet brown half of the pork in hot oil. Transfer meat to a 3-1/2- to 4-1/2-quart slow cooker. Brown remaining meat with onion. Drain off the fat and transfer meat and onion to the slow cooker.
- Add water, potatoes, hominy, chile peppers, tapioca, garlic salt, salt, black pepper, cumin, and oregano. Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 4 to 5 hours. Garnish with snipped cilantro, if desired.
Nutrition Facts : Calories 503.7, Fat 11.5, SaturatedFat 3.2, Cholesterol 114.4, Sodium 557.2, Carbohydrate 55.2, Fiber 7, Sugar 10.6, Protein 44.2
PORK AND GREEN CHILE STEW
Steps:
- Place pork butt, yellow onions, cumin, bay leaves, Mexican oregano, salt, black peppercorns and cayenne in a large saucepan and cover with water by 1-inch. Bring to a boil.
- Lower the heat to medium-low and simmer until tender, about 45 minutes, skimming the surface to remove any scum that forms. Drain in a colander.
- Shred the drained pork and return to the pot. Add the Chile Verde and stir well. Bring to a simmer over medium-low heat, and cook until heated through. Serve hot with tortillas and other desired condiments.
- Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, about 7 to 10 minutes. (Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.) Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, about 15 minutes. Peel the peppers, and remove the seeds and the stems. Chop the peppers and set aside.
- In a large saucepan, heat the oil over medium-high heat. Add the onions and cook, stirring, until tender, about 3 minutes. Add the garlic, jalapenos, oregano, salt, and cumin, and cook, stirring, for 1 minute. Add the flour and cook, stirring, without allowing to color, for 2 minutes. Add the chopped peppers, and stir well to combine. Add the chicken stock, stir well, and bring to a boil. Lower the heat to medium-low and simmer, stirring occasionally, for 30 minutes.
- Remove the chile verde from the heat, add the cilantro, and adjust seasoning, to taste.
SLOW COOKER PORK CHILE VERDE
Your slow cooker does all the hard work for you in this pork chile verde recipe. Hatch green chiles are the star of this soup, but jalapeños can be used too!
Provided by Heidi
Categories Soup
Time 4h30m
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F.
- Spray a sheet pan with cooking spray and place the tomatillos, quartered onion, and garlic cloves on the sheet pan. If using a jalapeño, add it with the other veggies.
- Roast the vegetables for 20 minutes flipping them at the 10 minute mark. The tomatillos should be lightly charred and the onion beginning to brown.
- Transfer the roasted vegetables and roasted Hatch chiles (or jalapeño) and any remaining juice on the sheet pan to a food processor or blender. Blend until almost smooth. Add the cilantro leaves and kosher salt and pulse a few more times until mixed. Set aside or place in the refrigerator until ready to use.
- Cut the pork roast into 1/2-inch by 1-inch pieces of pork. Season well with kosher salt and freshly ground black pepper.
- Place a large skillet over medium-high heat and add 1 tablespoon olive oil and the butter. Transfer half of the pork to the skillet and cook for about 4 minutes on each side, turning once or twice until the pork is browned on all sides. Transfer to a slow cooker and repeat with remaining pork.
- Add all of the cooked pork and any bits and juice to the slow cooker. Pour all of the salsa verde on the pork and cover with lid. Set slow cooker to high and cook for 4-5 hours or low for 8-10 hours.
- Serve warm with tortillas or use as sauce for enchiladas.
Nutrition Facts : Calories 177 kcal, Carbohydrate 8 g, Protein 22 g, Fat 6 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 59 mg, Sodium 289 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 4 g, ServingSize 1 serving
SLOW-COOKER PORK AND GREEN CHILE STEW
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the potatoes, poblano, salsa, cilantro and 3/4 cup water in a 6- to 8-quart slow cooker. Tear the tortillas into small pieces and stir into the mixture. Cut the pork in half and season with 3/4 teaspoon salt and a few grinds of pepper. Rub all over with the cumin and coriander. Add the pork to the slow cooker. Cover and cook on low until tender, 7 hours.
- Remove the pork to a plate. Stir the corn into the slow cooker and cover. Shred the pork into bite-size pieces, discarding any large pieces of fat. Return the pork to the slow cooker; season with salt and pepper.
- Divide the stew among bowls and top with the sour cream, pickled jalapenos and more cilantro. Serve with warmed tortillas.
GREEN CHILI WITH PORK AND ROASTED CHILES
Steps:
- Gather the ingredients.
- Position a rack in the center of the oven and heat to 400 F. When oven is hot, roast the green chiles until charred on all sides. Alternatively, use the oven's broiler to char the chiles, turning so all sides are blackened (or char on the open flame of a gas stove, using tongs to turn).
- Cover chiles with foil and allow them to steam and cool down for at least 15 minutes.
- Pull off chile stems, scrape off and remove peels, remove seeds, and chop into small pieces. Set chiles aside.
- Peel and thinly slice onion .
- In a heavy-bottomed pot or Dutch oven, heat the lard on medium. When the lard melts, add onions, chiles, and salt. Stir well and cook until onions are soft, about 3 minutes.
- Transfer the vegetables to a bowl, leaving as much fat in pot as possible.
- Brown pork pieces, working in single layer batches. Repeat process until all pieces are browned. Remove from pot and set aside.
- Add flour to remaining fat that's left in the pot and stir rapidly.
- Keep stirring until flour smells cooked, about 3 minutes.
- Add beer, stir, and scrape up any brown bits from bottom of pot. The mixture should thicken up fairly quickly.
- Add broth and return pork and vegetables to the pot. Everything should be covered by liquid - add more broth or water if necessary.
- Bring mixture to a boil, then reduce to a simmer, and cook, covered, until the pork is extremely tender, about 1 hour.
- If you like a thicker texture, uncover the pot and cook further. Taste for salt and add more if needed.
Nutrition Facts : Calories 648 kcal, Carbohydrate 17 g, Cholesterol 169 mg, Fiber 2 g, Protein 48 g, SaturatedFat 15 g, Sodium 778 mg, Sugar 7 g, Fat 41 g, ServingSize 6 portions (6 servings), UnsaturatedFat 0 g
SLOW COOKER GREEN CHILE STEW
After much trial and error, the best way I've found to make Green Chile Stew! Easy to put together and delicious to eat. I think the yams and corn give it a little something extra, plus it's a great way to get more veggies in. All in all a very hearty meal. I like to serve with quartered tortillas for dipping!
Provided by Linz
Categories Soups, Stews and Chili Recipes Stews Pork
Time 6h30m
Yield 6
Number Of Ingredients 13
Steps:
- Combine the pork, tomatoes, green chiles, yams, onion, garlic, cumin, oregano, salt, black pepper, and hot pepper sauce in a slow cooker. Cover, and cook on Low until the pork is very tender, 6 to 7 hours.
- Stir in the frozen corn, recover, and cook until the corn is hot, 10 to 15 minutes. Sprinkle with shredded Cheddar cheese to serve.
Nutrition Facts : Calories 636 calories, Carbohydrate 51.7 g, Cholesterol 129 mg, Fat 27.6 g, Fiber 8.1 g, Protein 44.2 g, SaturatedFat 10.3 g, Sodium 1443 mg, Sugar 6.2 g
SLOW COOKER GREEN CHILE STEW WITH BEANS
A set-it and forget-it recipe, this Slow Cooker Green Chile Stew is perfect for busy weeknights. It's packed with ample fiber and plant-based protein and is vegan-friendly, satisfying, and delicious!
Provided by Stacie Hassing
Categories Entree
Time 8h15m
Number Of Ingredients 12
Steps:
- To a 6-quart slow cooker, add the beans, green chiles, salsa verde, broth, potatoes, onion, garlic, cumin, and oregano. Stir all the ingredients to combine.
- Place the lid on the slow cooker and cook for 8 hours on low or 4-5 hours on high or until the potatoes are tender.
- Stir in the lime juice. If you prefer a thinner consistency to your stew, stir in some additional broth.
- Serve with your favorite toppings.
Nutrition Facts : ServingSize 1 generous cup, Calories 208 calories, Sugar 6 g, Sodium 471 mg, Fat 1 g, SaturatedFat 0 g, Carbohydrate 40 g, Fiber 11 g, Protein 8 g, Cholesterol 0 mg
GREEN CHILE STEW
This flavorful Green Chile Stew is a comforting soup that has just the right amount of spice. It's a freezer friendly meal that can be made in the slow cooker or instant pot!
Provided by Malinda Linnebur
Categories Appetizer
Time 40m
Number Of Ingredients 13
Steps:
- Brown the pork in oil over medium high heat. Remove from heat and add to slow cooker. In the same pot cook the onion until softened. Add garlic and cook for 1 minute. Deglaze the pan with chicken broth then add to the slow cooker.
- Add remaining ingredients EXCEPT for the cilantro to the slow cooker. Cover and cook on LOW for 8 hours. Shred pork and add back to the slow cooker. Before serving stir in chopped cilantro or add it to individual servings.
Nutrition Facts : Calories 426 kcal, Carbohydrate 26 g, Protein 39 g, Fat 18 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 114 mg, Sodium 760 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 12 g, ServingSize 1 serving
More about "slow cooker pork and green chile stew food"
PORK-AND-GREEN-CHILE STEW RECIPE - GRACE PARISI | FOOD & …
From foodandwine.com
4/5 Total Time 45 minsServings 6
- In a large enameled cast-iron casserole, heat the olive oil until almost smoking. Season the pork cubes with salt and black pepper and add them to the casserole. Cook the pork over high heat, stirring once or twice, until lightly browned in spots, about 5 minutes. Add the onion, green chiles, serrano chiles and garlic. Cover and cook over high heat, stirring once or twice, until the vegetables are softened, about 5 minutes. Add the chicken broth and bring to a boil. Cover partially and simmer the stew over moderately low heat until the pork is just tender and the broth is reduced by about half, about 20 minutes.
- Stir in the 1/4 cup of cilantro and season with salt and black pepper. Garnish the stew with cilantro and serve with lime wedges, corn tortillas and rice.
PORK & GREEN CHILE STEW RECIPE | EATINGWELL
From eatingwell.com
5/5 (1)Total Time 4 hrs 25 minsCategory Diabetic Pork RecipesCalories 180 per serving
- Trim fat from meat. Cut the meat into 1/2-inch pieces. Cook half of the meat in a large skillet in hot oil over medium-high heat until browned. Using a slotted spoon, remove the meat from the skillet. Repeat with the remaining meat and the onion. Drain off fat. Transfer all of the meat and the onion to a 3 1/2- to 4 1/2-quart slow cooker.
- Stir in potatoes, the water, hominy, green chile peppers, tapioca, garlic salt, cumin, ancho chile powder, ground pepper, and oregano. Cover and cook on Low for 7 to 8 hours or on High for 4 to 5 hours. If desired, garnish each serving with cilantro.
GREEN CHILE PORK STEW (SLOW COOKER) - RECIPE RUNNER
From reciperunner.com
Reviews 4Estimated Reading Time 7 minsServings 6Total Time 6 hrs 10 mins
- Serve the green chile pork stew with toppings such as shredded cheese, tomatoes, salsa, cilantro, olives, and sour cream.
THE BEST GREEN CHILE STEW
From barefeetinthekitchen.com
4.9/5 (67)Total Time 1 hr 15 minsCategory SoupCalories 480 per serving
- Combine the pork, flour, pepper and garlic powder in a gallon size Ziploc bag. Shake to coat thoroughly and then set aside.
- In a large pot over medium heat, warm the oil. Add the fresh garlic and onion and sauté until translucent, approximately 2-3 minutes.
- Add the dusted pork and cook until browned, approximately 5 minutes. Add the chiles, enchilada sauce, stock and salt and bring to a boil. Cover and simmer on low for 45 minutes.
- Add the potatoes and raise heat to boil. Reduce to a simmer and cook until the potatoes are tender, approximately 15 minutes. Enjoy!
CHILE VERDE (SLOW COOKER PORK AND GREEN CHILE STEW)
From hayliepomroy.com
SLOW-COOKER GREEN CHILE PORK RECIPE | MYRECIPES
From myrecipes.com
4/5 (1)Total Time 7 hrs 10 minsAuthor TammitamCalories 424 per serving
- Place a rack 4 inches from heat source and preheat broiler to high. Place chiles in a single layer on a baking sheet. Broil until skin is blackened, 6 to 7 minutes, turning occasionally. Place in a large bowl; seal with plastic wrap. Let stand until skin has softened, about 7 minutes. Peel, seed and roughly chop chiles. Use immediately or refrigerate overnight in a ziplock bag.
- Season pork with salt and pepper. Place in a slow cooker. Add chiles, enchilada sauce and tomatillos; turn to coat.
- Cover and cook on low until meat is fork-tender, 6 to 7 hours. Remove pork to a baking dish and shred with two forks. Tilt slow cooker and spoon off some fat. Place pork back in slow cooker, cover and rewarm on high heat. Season with salt and pepper; serve with tortillas, if desired.
PORK GREEN CHILE STEW, CHILE VERDE - COOKING ON THE RANCH
From highlandsranchfoodie.com
5/5 (1)Total Time 3 hrs 15 minsCategory Soup, Stews And ChilisCalories 166 per serving
- Dice the onion. In a large Dutch oven, heat 2 tablespoons of olive oil. When oil is hot, add pieces of pork. Cook in two batches searing until just browned.
- Remove pork to a plate. Set aside. Add diced onion to the Dutch oven and cook until soft, about 5 minutes.
- Add pork back into the Dutch oven along with chicken broth, canned tomatoes, chopped chile peppers, cumin, oregano, and chile powder.
SLOW COOKER CHILI VERDE (GREEN PORK CHILI) - DADCOOKSDINNER
From dadcooksdinner.com
5/5 (1)Category Slow CookerCuisine AmericanTotal Time 11 hrs
- Spread the tomatillos, anaheim chiles, bell peppers, and jalapeno peppers skin side up on a rimmed baking sheet. Put the baking sheet 6 inches below a broiler set to high, and broil until the tomatillos and peppers are blackened in spots, about 5 minutes. Flip the tomatillos and broil until the tomatillos are browned on the other side and the skins of the peppers are blackened all over, about another five minutes. Remove the baking sheet from the oven and let the peppers cool for a few minutes, then peel the blackened skin from the peppers and discard. (A little leftover blackened skin is fine.) Pour the contents of the baking sheet into a blender or food processor, including as much of the liquid as possible. Add the cilantro and the teaspoon of Kosher salt, then blend until smooth, about 30 seconds.
- Sprinkle the pork evenly with the 2 teaspoons kosher salt. Heat the oil in a fry pan over medium-high heat until shimmering. Brown the pork in two to three batches. Cook each batch for six minutes total, turning the pork halfway through the cooking time to brown it on two sides. Transfer the pork to a bowl with a slotted spoon, leaving as much fat behind as possible.
- There should be 2 tablespoons of fat left in the pan; add more oil or pour out fat to get to 2 tablespoons. Add the onions to the fry pan and sprinkle with the 1/2 teaspoon of kosher salt. Saute the onions until softened and starting to brown around the edges, about 3 minutes, scraping occasionally to release the browned pork bits from the bottom of the pot. Make a hole in the middle of the onions and add the garlic, cumin, coriander, oregano and brown sugar. Cook until you smell the garlic and spices, about one minute, then stir into the onions. Add the chicken broth and green sauce to the pan and bring to a simmer, scraping the bottom of the pan to loosen any browned bits.
- Transfer the contents of the fry pan to the slow cooker. Stir the pork, pork juices, and crushed tortilla chips into the slow cooker. Cover and cook on low heat for 10 hours or high heat for 5 hours.
PORK AND HATCH GREEN CHILE STEW - BEYOND MERE SUSTENANCE
From beyondmeresustenance.com
4.8/5 (17)Total Time 15 minsCategory Main DishesCalories 338 per serving
- In a large skillet, add oil over high heat. Add cubed pork. Brown on all sides. Adjust heat if pan is too hot.
- Add chopped onion, minced garlic, and cumin. Cook until fragrant (about 2 minutes). Add to slow cooker or Instant Pot).
SLOW COOKER PORK STEW WITH GREEN CHILI RECIPE - RECIPES.NET
From recipes.net
Estimated Reading Time 40 secs
- Heat a large non-stick skillet on high heat; lightly spray the pan with oil and brown the pork over medium heat on all sides for about 3 to 4 minutes total.
- Sprinkle 1 tablespoon of flour over pork and stir to cook 30 seconds, sprinkle remaining flour over pork and cook an additional 30 seconds.
THE BEST EASY SLOW COOKER/DUTCH OVEN NEW MEXICO GREEN ...
From iamafoodblog.com
4.8/5 (16)Total Time 4 hrsCategory MainCalories 492 per serving
- Set your oven to broil. Wash and dry your tomatillos and hatch chiles. Rub them with oil (any oil is fine) and place in oven. Flip them when they are toasted to your liking and do the other side. This took 18 minutes in our oven at 550ºF.
- While you are waiting for your peppers to roast, brown your pork shoulder cubes in your dutch oven on high heat or your slow cooker on high/saute. Work in batches to avoid crowding. Once all the pork is browned, move it to a plate and set aside. Be sure to use a timer so you don’t forget about the chiles roasting in the oven, or check back after every batch of pork.
- Once the peppers are done, put them in a ziploc bag to steam for 10 minutes. Transfer the tomatillos along with cilantro, garlic, and a little salt to a blender and set aside.
CROCK POT PORK GREEN CHILI - HOUSE OF NASH EATS
From houseofnasheats.com
5/5 (14)Total Time 6 hrs 15 minsCategory DinnerCalories 333 per serving
- Cut the pork shoulder into 1-inch cubes, trimming any excess fat, then toss with the flour, salt, and pepper. Heat 2 tablespoons of oil in a skillet and brown the pork on all sides, then transfer to a slow cooker. You may need to work in batches and add a bit more oil until all of the pork is browned.
- In the same skillet, saute the onion, peppers, garlic, adding a little more oil if the pan is dry, for 3 to 5 minutes. Add 1/2 cup of broth and scrape up any fond (the browned bits on the bottom of the pan) and transfer everything to the slow cooker with the pork.
- In a blender, combine 1/2 the chopped tomatillos with 1/2 of the diced green chilies and the cilantro, then process until smooth. Add 1/2 cup of the chicken broth if necessary.
- Pour the blended tomatillos into the crockpot and add all remaining ingredients except for the cornstarch and water. Cook on HIGH for 3-4 hours or on LOW for 6-8 hours until the pork is tender.
CALDILLO: GREEN CHILE PORK STEW - FLIPPED-OUT FOOD
From flippedoutfood.com
5/5 (5)Category EntreeCuisine Mexican/New MexicanTotal Time 8 hrs 30 mins
- Set a heavy-bottomed pot over medium-high heat and add the oil. When the oil is hot, add ¼ of the pork cubes. Brown on all sides, then remove to a bowl and add the next small batch of meat cubes. Repeat until all meat cubes have been browned, adding more oil as necessary.
- Reduce the heat to medium and add the onion and garlic. Sauté until the vegetables are slightly translucent and beginning to soften, about 5 minutes.
- Turn the heat to high and add the cumin seeds. Stir for 1 minute. Add 1 cup of the beef broth, scraping to loosen the browned bits on the bottom of the pot.
HATCH GREEN CHILE PULLED PORK SIRLOIN IN SLOW COOKER ...
From thefitfork.com
Ratings 9Category Main CourseCuisine SouthwesternTotal Time 8 hrs 20 mins
- Use 8-qt slow cooker. Add chopped raw onions and chopped roasted green chiles to bottom of crock. Pour in beer.
- Rub pork roast(s) with garlic and season on all sides with black pepper, cumin, paprika, parsley, oregano, and salt.
- Place roasts in slow cooker and cover with lid. Slow cook for 8 to 10 hours on low, or until roasts are fork tender and shred easily with a fork.
- Remove roasts from slow cooker, let cook 5 minutes to touch, and shred with two forks. Use a slotted spoon to catch up green chiles and onions that remain in pot; add to shredded pork. Pour in approximately ½ to ¾ cup of the cooking liquid into shredded port to keep it moist and tender.
CROCK POT PORK GREEN CHILI - THE SALTY MARSHMALLOW
From thesaltymarshmallow.com
5/5 (88)Total Time 8 hrs 10 minsServings 8
SLOW COOKER GREEN CHILE STEW - BETTER HOMES & GARDENS
From bhg.com
Servings 4Calories 245 per serving
- In an extra-large skillet heat oil over medium-high heat. Add meat, half at a time, and cook until browned. Drain off fat. Transfer meat to a 5- to 6-qt. slow cooker.
- Stir in next nine ingredients (through coriander). Cover and cook on low 8 to 10 hours or high 4 to 5 hours.
- Reserve 4 cups of the meat mixture; store as directed below. In a large saucepan combine remaining meat mixture and broth. Cook over medium heat until heated through, stirring occasionally. If desired, top servings with cilantro and serve with lime wedges.
CHILI VERDE RECIPE - SLOW COOKER PORK STEW - KITCHN
From thekitchn.com
Estimated Reading Time 7 mins
- Broil the pork. Arrange a rack in the upper third of the oven and heat the broiler to high. Place the pork on a rimmed baking sheet and season with 1 teaspoon of the salt. Broil until lightly browned, about 2 minutes. Flip the pork and broil for 2 minutes more. Transfer the meat to a 6-quart or larger slow cooker.
- Char the vegetables. Arrange the tomatillos, jalapeños, poblanos, and onion skin-side up in a single layer on the same baking sheet. Use the heel of your hand to flatten the jalapeños and poblanos slightly. The vegetables can touch, but should not overlap. You may need to broil in two batches. Broil until slightly charred, 2 to 4 minutes.
- Steam the peppers. Use tongs to transfer the jalapeños and poblanos to a medium bowl. Cover tightly with plastic wrap or aluminum foil. Let sit to ‘steam’ for 10 minutes. Once cool enough to handle, peel off and discard the skin. Transfer the peeled peppers and any accumulated liquid to the slow cooker.
- Add charred vegetables, broth, and seasonings to slow cooker and slow-cook. Add the charred onion, tomatillos, and any accumulated liquid to the slow cooker. Add the garlic, broth, cilantro, oregano, and remaining 1 teaspoon salt. Cover and cook until the pork is tender, 7 to 8 hours on the LOW setting, or 4 to 5 hours on the HIGH setting.
CROCKPOT GREEN CHILE PORK STEW - WHO NEEDS A CAPE?
From whoneedsacape.com
4/5 (1)Estimated Reading Time 2 mins
SLOW COOKER HATCH CHILE PORK STEW | FRIEDA'S INC. - THE ...
From friedas.com
- Heat oil in pan over medium-high heat. Work in batches, browning pork on all sides. Remove from pan, and add to slow cooker.
- Pour out grease and return pan to medium heat. Add tequila (or stock or water) to pan to deglaze, scraping up all the brown bits. Bring liquid to boiling, turn off heat, and pour liquid over pork in slow cooker.
- To slow cooker, layer on onion, garlic, Hatch chile, tomatoes, cumin, brown sugar, Worcestershire sauce, and chicken stock (or water).
GREEN CHILE PORK STEW • THE HERITAGE COOK
From theheritagecook.com
Servings 6Estimated Reading Time 5 mins
SLOW COOKER PORK AND GREEN CHILI STEW | RECIPE | SLOW ...
From pinterest.com
4.8/5 (9)Total Time 4 hrs 10 minsServings 6
CROCK-POT MEXICAN PORK STEW - CROCK-POT LADIES
From crockpotladies.com
3.4/5 (22)Category Soups, Stews And ChiliCuisine MexicanCalories 361 per serving
GREEN CHILE PORK STEW - AROUND MY FAMILY TABLE
From aroundmyfamilytable.com
Reviews 18Servings 6Cuisine AmericanCategory Main Dishes
GREEN CHILE PORK STEW IN A SLOW COOKER - WORDPRESS.COM
From unintendeddomesticity.wordpress.com
Estimated Reading Time 2 mins
SLOW COOKER GREEN CHILI STEW - SLOW COOKER RECIPES FROM ...
From getcrocked.com
Estimated Reading Time 50 secs
SLOW COOKER BROWN STEW CHICKEN - ALL INFORMATION ABOUT ...
From therecipes.info
(THE BEST EVER) ROARING FORK’S GREEN CHILI PORK STEW ...
From elevatedtexan.com
CHILE RELLENO NEAR ME - MENU PRICES AND RESTAURANTS NEAR ME
From uschempharmnet.com
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